1 leek, white part only, finely chopped

1 carrot, peeled and diced

1/4 cup (60 ml) butter

1/4 cup (60 ml) flour

2 cups (500 ml) chicken broth

2 cups (500 ml) milk

2 potatoes, peeled and diced (500 ml/2 cups)

2 sprigs fresh thyme

• 3/4 lb (375 g) fresh crab meat or
• 1 cup (250 ml) fresh corn kernels or
• 1/4 cup (60 ml) 35% or
• 3 cans (120 g/4 oz each) crab meat, drainedor
• Frozen corn kernels

In a medium saucepan over medium heat, soften the leek and carrot in the butter. Season with salt and pepper. Dust with flour and stir to combine. Add the broth and bring to a boil while whisking. Add the milk, potatoes and thyme.

Slowly bring back to a boil and simmer gently, frequently scraping the bottom of the pan, until the vegetables are tender, about 15 minutes. Add the crab, corn and cream. Simmer for 5 minutes. Remove the thyme and adjust the seasoning.

Meanwhile, in a small skillet over medium heat, fry the bacon until crisp. Drain on paper towels.

On a clean surface, slice the top off each round loaf. Using your fingers, hollow out the loaves, leaving 2.5 cm (1 inch) of bread all around.

Ladle the hot soup into the bread bowls. Sprinkle with bacon bits.

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